Perl's Chicken Katsu With Cornichon Remoulade

Welcome to another delicious edition of Chefs Share! Each month, we showcase restaurant recipes from some of your favorite local kitchens. We know what you’re thinking: “I don’t have the know-how to make a restaurant recipe!” Thankfully, no professional kitchen experience is needed to recreate these dishes. “But what about all the fancy ingredients?” you may ask. Good news – there’s none of that either. Ingredients can be found at your local supermarket or specialty store.

This month’s recipe comes from Isaac Perlman, executive chef of Perl by Chef IP (2420 NE 186th St., Suite 100, 786.654.2854). The Aventura eatery has quickly become a neighborhood darling with elevated fine-casual cuisine. Think items like grilled cauliflower steak, Hawaiian kampachi crudo, cured grouper carpaccio and the crowd-favorite chicken katsu sandwich, the last of which you’ll be making at home this month.

Here’s what Perlman had to say about it:

“What makes Perl's chicken katsu so special is the fact that we make all of the ingredients in the sandwich from scratch. It's a combination of Mediterranean and Japanese flavors and techniques. The bread is a challah roll that is made daily in-house, but the flavor is unique and is topped with sesame seeds and togarashi. The chicken is breaded using Japanese techniques but flattened out like schnitzel. So essentially we tie the two cuisines into one dish.”

Before you get started on this tasty recipe, make sure to read it from start to finish first; there are multiple parts to it, so it’s best to be prepared. Without further ado, happy cooking!

CHICKEN KATSU SANDWICH

PREPARATION

·     Pound chicken breast thinly; dredge in flour, dip in egg and then cover with panko and breadcrumbs.

·      Deep-fry in hot oil (350º F) 2-3 minutes, until golden brown; season with salt immediately after frying and set aside.

·     To make cornichon remoulade, thoroughly mix capers, cornichons, chives, curly parsley, lemon juice, lemon zest, 4 tablespoons mayonnaise and mustards until well combined; set aside.

·      To make the slaw, thoroughly mix cabbage, scallions, kimchi base, remaining mayonnaise and rice vinegar until well combined; set aside.

·      Split hoagie roll lengthwise and heat through or grill both sides; spread each side with remoulade, place chicken breast on sandwich and top with Swiss cheese and slaw. Enjoy!